Danny's best chilli

After years of trying, I have finally come up with a recipe for the best chilli con carne. Previous ones were either too spicy or too mild, but everyone seems to enjoy this one. I like to serve it with a cumin and fresh coriander soured cream.

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Ingredients
Serves: 12

4 tablespoons olive oil

1 onion, chopped

1 red pepper, chopped

1 Anaheim chilli pepper or mild green chilli pepper, chopped

2 red jalapeno pepper, chopped

4 garlic cloves, minced

1.25kg lean beef mince

4 tablespoons Worcestershire sauce

1 pinch garlic powder, or to taste

2 beef stock cubes

1 bottle light beer

800ml tomato passata

1 (400g) tin chopped tomatoes with chilli

1 tin tomato puree

120ml white wine

2 tablespoons chilli powder

2 tablespoons ground cumin

1 tablespoon brown sugar

1 tablespoon spicy chilli sauce

2 1/2 teaspoons dried basil

1 1/2 teaspoons smoked paprika

1 teaspoon salt

1/2 teaspoon dried oregano

1/2 teaspoon ground black pepper

2 (400g) tins red kidney beans

225g soured cream

3 tablespoons chopped fresh coriander

1/2 teaspoon ground cumin

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MethodPrep:35min › Cook:2hr15min › Ready in:2hr50min

Heat oil in a large pot over medium heat; cook and stir onion, pepper, Anaheim pepper, jalapeno peppers and garlic in the hot oil until softened.

Meanwhile, heat a large pan over medium-high heat. Cook and stir beef in the hot pan until browned, 5 to 7 minutes; add Worcestershire sauce and garlic powder. Crumble stock cubes over beef and add beer. Continue to cook , scraping any browned bits from the bottom of the pan, until liquid is hot, about 3 minutes. Stir beef mixture into pepper mixture.

Stir tomato passata, diced tomatoes, tomato puree and wine into the beef mixture. Season with chilli powder, 2 tablespoons cumin, brown sugar, chilli sauce, basil, paprika, salt, oregano and black pepper. Bring to the boil and reduce heat to medium-low. Cover and simmer until very tender and flavours have developed in the chilli, about 90 minutes, stirring occasionally.

Stir in kidney beans; continue to simmer until beans are hot, about 30 minutes more.